White wine marinade

True confession: I like wine This summer, two friends and I spent a day soaking up the sun and the joy of Sonoma County/Napa Valley. It was great. Because of that day, I now drink (and adore) wine.

Apparently, though, I don’t like chardonnay. Or at least the chardonnay that I had sitting in my fridge. So, Emily suggested that I cook with it. Brilliant! I despise wasting food/drink that I’ve paid good money for, and this gave me a good excuse to try a new recipe. I found this one and made a go of it! For a picture-less recap, scroll down to the bottom.

Combine the following ingredients in a ziploc bag or a tall tupperware container. Whatever you choose to use, make sure that the chicken will submerge.

  • 1 cup white wine (I used a Chardonnay)
  • 1 cup diced onions
  • 1 tsp thyme
  • 1 bay leaf
  • 2 garlic cloves, minced

Mix it up and add your chicken, make sure that everything is optimally placed to soak up as much as it can.

Seal it up and set it in the fridge for anywhere from 4 to 24 hours. I mixed this batch up over lunch, and cooked it for dinner, so my marinating time was closer to 4 hours, and it was tasty :)

When you’re ready to cook it, lay your chicken pieces skin side up in an casserole dish (they recommend 7×11). Pour the remaining marinade over the chicken.

Cover it with tin foil, and slide it into your preheated to 375 degrees oven.

After 30 minutes, uncover, and cook for another 30 minutes. When it’s done, cut the skin off, drain away the excess marinade, and serve!

Dinner also included these:

And these:

I just love what a little olive oil and some seasoning will do to your food. It’s beautiful, really.

Alrighty, here’s the abridged version :

Combine all of this into a sealable container:

  • 1 cup white wine (I used a Chardonnay)
  • 1 cup diced onions
  • 1 tsp thyme
  • 1 bay leaf
  • 2 garlic cloves, minced
  • 4 chicken breasts or thighs

Allow it to marinade for 4 to 24 hours.

Cook at 375 for 60 minutes, the first 30 of which, your pan should be covered.

When the timer dings, take the skin off, drain the excess marinade, and sprinkle with salt and black pepper. Eat up!